Pan Seared Steak & Creamy Mushroom Gravy is a simple dish of skillet butter seared beef scotch fillet steaks served with creamy mushroom gravy
- 4 x 200 g Scotch Fillet steaks, 1-inch thick
- 4 cloves garlic, pounded
- 4 pcs thyme sprigs
- ghee or rendered beef fat
- 4 tbsp butter
- freshly ground black pepper
- Prepare your gravy first. In a sauce pan add 2 tbsp butter melt in medium heat then cook the brown mushrooms. Remove from pan then set it aside.
- Using the same pan add the remaining butter then once it melts sauté garlic and shallots.
- Add the flour then mix until it forms into a roux. Gently pour the beef stock while mixing. Mix well to achieve a consistent texture.
- Add the cream, Worcestershire sauce and mushrooms, bring to a slow boil then simmer for 5 minutes.
- Season with salt and freshly ground black pepper. Remove from heat then keep warm.
- Prepare your steak, season room temperature steak with salt and freshly ground black pepper. Heat a large cast-iron skillet over medium high heat. Add a small amount of ghee or rendered beef fat, just enough to coat the pan. When it starts to smoke, lay the steaks into the pan in batched to retain skillet heat. Cook for 3 minutes on each side.
- Reduce heat to medium low then add a tbsp of butter, a sprig of thyme and a garlic clove per steak in the skillet. Let the butter foam then baste the steak with it. Continuously baste and cook for 2 minutes or until done to your liking.
- Discard thyme and garlic then transfer steaks to the plate then let it rest for five minutes.
- When ready pour the gravy on top together with some mushrooms then serve.